Orzo pasta tossed with feta, olives, and fresh vegetables in a zesty Mediterranean-inspired dressing.
# Components:
→ Pasta
01 - 9 ounces orzo pasta
→ Vegetables & Aromatics
02 - 1 small red onion, finely chopped
03 - 1 cup cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 1 medium bell pepper (red or yellow), diced
06 - 2 tablespoons fresh parsley, chopped
07 - 1 tablespoon fresh dill, chopped (optional)
→ Olives & Cheese
08 - 3.5 ounces Kalamata olives, pitted and sliced
09 - 4.25 ounces feta cheese, crumbled
→ Dressing
10 - 3 tablespoons extra virgin olive oil
11 - 2 tablespoons fresh lemon juice
12 - 1 teaspoon dried oregano
13 - Salt and black pepper, to taste
# Directions:
01 - Bring a large pot of salted water to a boil and cook orzo pasta according to package directions until al dente. Drain and rinse with cool water to halt cooking.
02 - In a large mixing bowl, add the cooled orzo, chopped red onion, halved cherry tomatoes, diced cucumber, and diced bell pepper.
03 - Gently fold in the sliced Kalamata olives and crumbled feta cheese.
04 - In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, dried oregano, salt, and black pepper.
05 - Pour the dressing over the orzo mixture and toss gently to evenly coat all ingredients.
06 - Sprinkle chopped parsley and dill over the salad before serving. Serve chilled or at room temperature.
